Sourdough Hydration Process – All You Need to Know
Natasha Krajnc
To calculate hydration, you need to know a few things:
– The weight of your flour and water (the two main ingredients)
– The amount of water you’re using in your dough recipe
– The number that represents how moist your dough should be (this is called the “hydration” percentage)
For example, if you have 350 g of water and 500 g of flour, then your hydration level would be 70%, which is a pretty high hydration level for your dough.
The higher the hydration level, the more liquid your dough will be; lower hydration levels of water mean stiffer doughs that are easier to handle and work with.